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Grilling: Eggplant and Goat Cheese Spirals

Continuing on my rolling trend, I decided to take this method to some vegetables. I saw a photo a couple years ago of grilled eggplant rolled with goat cheese, and it has been in the back of my mind ever since. A quick search produced a delicious sounding recipe, and then it was off to grill.

After salting and washing eggplant slices, they were grilled, sprinkled with chives and thyme, then drizzled with balsamic vinegar. The recipe says this part can be done up to three days in advance, which makes these as an excellent make-ahead option, but they looked so good, there was no way I was waiting that long. The final step is to spread some goat cheese on the eggplant and roll 'em up.

The sharp goat cheese melted on the tongue perfectly with the creamy eggplant, and the herbs and vinegar added a robust flavor. Although it all worked excellent together, I have an inclination that an herb goat cheese would heighten the flavor even more, which adds another roll-up on my to-grill-again list.

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